BALSAMIC GRILLED VEGETABLES
BALSAMIC GRILLED VEGETABLES
Balsamic Grilled Vegetables with just a hint of sweetness, grilled in a grill pan with deliciously charred spots. The perfect, easy side dish to your favorite grilled dinners.
We all look for easy side dishes to make with out meals. Bonus points if they aren’t steamed right? Some of the most vegetables we’ve eaten since starting back on our Weight Watchers journey has been vegetables with balsamic vinegar. The hint of sweetness and richness in the balsamic vinegar is the perfect zero point (in this quantity!) addition to these vegetables.
Unlike yesterday’s Parmesan Roasted Vegetables these grilled ones cook right alongside your favorite grilled main proteins and don’t take up any oven space.
Balsamic Grilled Vegetables with just a hint of sweetness, grilled in a grill pan with deliciously charred spots. The perfect, easy side dish to your favorite grilled dinners.
INGREDIENTS:
- 2 red bell pepper, cut into 1″ pieces
- 2 yellow squash, sliced 1″ thick into half moons
- 2 green zucchini, sliced 1″ thick into half moons
- 1 red onion, cut into 1″ chunks
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
DIRECTIONS:
- Toss the vegetables in the balsamic vinegar, salt and pepper.
- Add to a grill pan or skewers.
- Cook on indirect medium heat for 10-12 minutes or until softened and a bit charred.
- Cover with saran wrap and allow to rest for 5-10 minutes before serving.
More Deliciouse Recipe BALSAMIC GRILLED VEGETABLES @ cookingwithpoints.com
